It pays homage to the excellence and gastronomic tradition of Friuli Venezia Giulia the recipe that today “Roberta's cooking with extra virgin olive oil” offers to its readers.
Indeed, here are the Potato gnocchi with Montasio dop fondue and Isonzo pink radicchio, an extremely tasty first course that ours Roberta Rogeri, he explains with skilful precision, remembering to add a particular olive oil, this time a rigorously Friulian monovarietal, to enhance the pleasure on the palate.
difficulty: medium
Preparation: 60 min
Cooking time: 15 min
Doses for: 4 people
Cost: Bass
INGREDIENTS
- 4 medium sized potatoes
- 1 egg
- fine salt and coarse salt
- 30 g of melted butter
- nutmeg
- Grated Montasio DOP
- 00 cup flour
- for the fondue: fresh Montasio DOP (2 months), grated aged Montasio DOP (10 months), 1/2 dl of cream, 1/2 dl of béchamel, pcs. 2-3 “Rosa dell'Isonzo” radicchio.
- monovarietal Bianchera extra virgin olive oil – medium fruity
PREPARATION
Boil the potatoes in their skins, peel them and pass them through a potato masher while still hot. Work them with the flour and add a pinch of salt. Add the egg, melted butter, grated nutmeg and grated cheese. Form many cylinders the thickness of a finger, cut the gnocchi 2 or 3 cm long, arrange them on a napkin, sprinkle them with flour and cook them in boiling salted water.
Meanwhile, in a saucepan, melt the cheeses with the cream and the béchamel.
Separately, cut the radicchio into small pieces, put it in a pan with a little extra virgin olive oil and, 3/4 of the way through cooking, dip it in the Montasio fondue.
Once afloat, drain the gnocchi directly into the fondue pan.
Mix and serve with a drizzle of raw Bianchera monovarietal extra virgin olive oil.
